These baked goodies are based on old tried-and-trusted recipes, which you can make your own by adding your favourite ingredients to the classic base of butter, flour and sugar. I like using coconut sugar, raw cocoa nibs, coconut fat instead of butter and puffed quinoa.
½ cup coconut sugar
½ cup plain flour
½ cup self-raising flour
3 tbsp cocoa
1 cup desiccated coconut
1 egg, beaten
1 cup icing sugar
1 tbsp soft butter
1 tbsp milk
2 tbsp puffed quinoa
2 tbsp coconut flakes
Coconut sugar is sold at health food shops and in supermarket health sections.
Line a 21x21x6-cm ovenproof dish with baking paper so the paper hangs over the edge. Preheat oven to 175C.
Melt the butter in a small saucepan with the sugar, zest the orange into the warm butter and set aside.
Sift the flours and 2 tbsp of cocoa into a bowl, then add the desiccated coconut. Add the butter mix and egg to the flour and mix well then pour into the lined dish. Bake for 20 minutes then remove from the oven.
While it is baking, make the icing. Sift the icing sugar into a bowl with the remaining cocoa, add the soft butter and milk then whisk until smooth. Pour over the slice while it is still very warm and spread icing to the edges. Sprinkle quinoa and coconut flakes over the icing before it sets.
Allow slice to cool before lifting it from the dish using the paper edges. Cut down the middle then into four slices on each side and serve.